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Pickling
Chef tricks

Piña colada ice lollies

by
Sally Abé
Pina colada ice lollies

PT15M

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Ingredients

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Method

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1
Divide the pineapple chunks, the coconut pieces (about 2–3 pieces each) and cherries between 8 ice lolly moulds
2
In a jug, mix together the coconut water, Malibu and pineapple juice then pour over the fruit to fill up the moulds
3
Position the lolly sticks then freeze for at least 6 hours, or preferably overnight, until solid
4
To release the lollies, warm the moulds gently between your hands or run under warm water
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Sally Abé Profile Picture
Sally Abé

After a five-year stint in the kitchen at two Michelin-starred restaurant The Ledbury, Sally is now head chef at The Harwood Arms in London.

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